Add garlic, ginger
to it and fry for 3 minutes.(watch
that it should not stick to the
bottom of the pan)

5

Add chopped tomatoes
and fry for 3-4 minutes.

6

Add tamarind paste
to the pan and let it come to
the boil for 4-5 minutes.

7

Add turmeric powder
,garam masala, red chilli powder,
salt and fry until oil starts
floating on the top and it gives
out dark reddish brownish color.

8

Add the kadi mixture,
which was kept for half an hour
to this tadka.

9

Keep stirring the
curry, as it will start sticking
to the bottom. Keep it on a medium
flame first, and let it come to
a boil. Keep watching it stirring
it. After 3-5 boils, lower down
the flame to low and let it cook
on low flame for 20 minutes and
stir in between.

10

Stir for another
5 minutes and check if its thick
enough and looks dark yellow.
Again stir it for 5 minutes and
sprinkle dry fenugreek leaves
on it and let it boil for another
2 minutes and than add the pakoras
in the kadi.

11

Boil more for 3 minutes
and don’t stir too much
as the pakora can break apart.